Make bright and colorful pickled chard stems from Rainbow Chard! See how easy it is to make these quick homemade refrigerator pickles to brighten up your sandwiches.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Servings: 8
Ingredients
1cupSwiss Chard stems(from 1 large bunch of chard)
1/8cupred onion
1teaspoonpickling salt or Kosher salt
2teaspoonmustard seeds
1/2cupwhite vinegar
1/2cuprice vinegar
1/2 cupwater
3Tablespoonssugar
1/2teaspoonpeppercorns
Instructions
Remove the stems from one large bunch of Swiss chard and chop into 1/4 inch pieces. Finally dice a little bit of red onion.
Put the chard stems and onion in a bowl and sprinkle with the salt. Set aside while you make the pickling brine.
Heat a saucepan over medium heat for a few minutes. Then add the mustard seeds and let them toast for 2 minutes or so to release the flavor.
Add the two types of vinegar, water, sugar and peppercorns. Bring to boiling and stir until the sugar has dissolved, then remove from the heat.
Place the chard stems and onion in a pint mason jar, packing the vegetables tightly. Pour the warm brine over the rainbow chard stems and cap the jar.
Let the jar cool at room temperature for an hour or so, then put it in the refrigerator. The pickles will be ready in a day, and will last in the refrigerator for about 3 weeks.
Notes
This recipe is not appropriate for canning or long term storage. Nutrition facts are estimates.